Best Pyramid Mashed Potatoes Recipes

CHEF JOHN'S PERFECT MASHED POTATOES

Steps:

• Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
• Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Continue to mash until smooth and fluffy. Whisk in the salt and black pepper until evenly distributed, about 15 seconds.

THE BEST MASHED POTATOES

Steps:

• Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
• Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.

PERFECT MASHED POTATOES

Steps:

• Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a medium saucepan. Cover with cold water; add 1 tablespoon salt. bring to a simmer. If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Drain potatoes in a colander. Place milk in a small saucepan over medium-high heat.
• If using an electric mixer with paddle attachment, proceed to Step 4. If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.
• Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately.
• For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed, until most lumps have disappeared, about 1 minute. Add butter; mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine.

PYRAMID POTATOES

Steps:

• Peel and cube potatoes. In a 4 quart dutch oven, cook potatoes in small amount of boiling salted water,covered, for 20 to 25 minutes or til tender. Drain and cool. Put in a large bowl. Beat with electric mixer on low speed. Add milk and butter. Beat til fluffy.
• Preheat oven to 350. Beat cream cheese, sour cram,salt, pepper and garlic into potato mixture. Stir in onion. Transfer to a 2 quart round casserole. Top with cheese. Bake for about 30 minutes or until bubbly. Makes 8 to 10 servings.

TRADITIONAL MASHED POTATOES

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until easily pierced with a fork, 20-25 minutes. Drain. Add remaining ingredients; mash until light and fluffy.

CLASSIC MASHED POTATOES

Steps:

• Peel the potatoes, cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot.
• Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.
• Using a hand held mixer, break the potatoes up and at low speed slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and whisk to combine. Serve hot.